Saccharide oxidase, and production method for same and use of same

ABSTRACT

A protein having a novel saccharide oxidase activity capable of being subjected to various uses is provided. The present invention provides a protein having the following physicochemical characteristics: (1) effect: oxidizing a saccharide to produce a saccharic acid; (2) substrate specificity: acting on glucose, maltotriose, maltose, galactose, maltotetraose, lactose, and cellobiose; and, (3) [Km value of glucose]/[Km value of maltose]≦1.

TECHNICAL FIELD

The present invention relates to a protein having a saccharide oxidaseactivity. More particularly, it relates to a protein having a saccharideoxidase activity which acts on a wide range of saccharides, a geneencoding the protein, a recombinant vector containing the gene, atransformant, and a method for producing the aforementioned protein, aswell as use of the aforementioned protein.

BACKGROUND ART

A representative enzyme oxidizing saccharide is a glucose oxidase whichoxidizes glucose, and such a glucose oxidase is widely used in variousfields.

For example in a dry egg white manufacturing process, a glucose oxidaseis used for the purpose of removing the glucose in the egg white(desugaring). Since the dry egg white can be stored for a longer periodwhen compared with a raw egg white and enables a lower cost fortransportation and a smaller space for storage, it is used as a startingmaterial for various food products. The glucose contained in such a dryegg white undergoes a reaction with an amino group in the egg proteinduring the storage to allow a Maillard reaction to occur, resulting in abrown color and an unpleasant odor. In order to avoid such adeterioration of the quality, a fermentation method using glucoseoxidases or yeast for the purpose of removing of the glucose in the eggwhite is used.

On the other hand, the glucose oxidase has a relatively highthermostability, which allows the glucose oxidase activity to remain ina product. For example, when the glucose oxidase activity remains in thedry egg white, it results in a problematic oxidization of the glucose ina starting material during the manufacture of confectioneries using thedry egg white. On the contrary, a heat treatment under a conditionallowing the glucose oxidase to be inactivated results in coagulation ofthe egg white, which leads to a problematic deterioration of thecommercial value of the dry egg white. The desugaring by fermentation ofthe yeast also results in a problem due to a fermentation odor remainingin the dry egg white product.

Also in a bakery or flour milling plant, for enhancing the sinteringperformance of a flour or for making a kneaded flour having desirablestrength and stability by improving the elasticity, a glucose oxidase isused. This effect is believed to be supported by a mechanism in whichthe glucose in the flour mixture is oxidized to produce gluconolactonand hydrogen peroxide and the hydrogen peroxide thus produced acts as anoxidizer thereby contributing to the formation of a gluten S—S bond. Asa result, the protein acquires a further stable form, thereby improvingthe quality of the kneaded flour, the capacity of the sintered product,and the core structure.

For example, Patent Document 1 typically discloses a technology whichinvolves addition of a glucose oxidase to a cereal flour to improve therheological characteristics of the kneaded flour, texture and appearanceof the sintered bread. Also in Patent Document 2, a preparation forimproving the quality of a bread containing a cellulase and a glucoseoxidase is disclosed. In addition, Patent Document 3 discloses a breadimprover containing a glucose oxidase and a lipase and a baking methodusing the same.

While the glucose oxidase is used in various applications as describedabove, it is problematically less effective on a material containing noor small amount of glucose because it is an enzyme which oxidizes theglucose exclusively. In addition, no effect can be achieved when anothersaccharide such as lactose is contained unless an enzyme capable ofdecomposing such another saccharide into the glucose, such as a lactase,is used in combination.

For example, use of a glucose oxidase as an additive for improving akneaded flour and a bread requires the presence of glucose as asubstrate, whose content in a wheat flour is as low as 0 to 0.4% byweight, which poses a limitation of the usefulness of the glucoseoxidase. On the other hand, a maltose content of the flour of a cerealplant is known to be higher than the glucose content.

For the purpose of solving the aforementioned problems, much attentionhas been focused on a saccharide oxidase effective on saccharides otherthan the glucose. For example, Patent Document 4 discloses a technologyrelating to an oligosaccharide oxidase exhibiting a satisfactoryreaction activity on respective substrates of D-glucose, D-lactose,D-cellobiose, D-maltotriose, D-maltotetraose, D-maltopentaose,D-maltohexaose, and D-maltoheptaose. In addition, Patent Document 5discloses a technology for improving the characteristics of a dough or abread by using a saccharide oxidase derived from a microorganismbelonging to genus Microdochium which oxidizes a maltodextrin or acellodextrin preferentially over the glucose.

CITATION LIST Patent Literature

[Patent Document 1] U.S. Pat. No. 2,783,150

[Patent Document 2] Canada Patent No. 2012723

[Patent Document 3] JP-A No. 1104-84848

[Patent Document 4] JP-A No. 1105-84074

[Patent Document 5] JP-T No. 2001-526058

SUMMARY OF INVENTION Technical Problem

Any enzyme, which can oxidize disaccharides or higher saccharides inaddition to monosaccharides such as glucose, is expected to be used in awider field when compared with a glucose oxidase.

Accordingly, a major object of the present invention is to provide anovel protein having a saccharide oxidase activity capable of beingapplied to various uses.

Solution to Problem

As a result of our intensive study to search for a protein having asaccharide oxidase activity, we were successful in producing a proteinhaving an appropriate thermostability, thereby accomplishing the presentinvention.

Accordingly, the present invention provides the following [1] to [32].

[1] A protein having the following physicochemical characteristics:

(1) effect: oxidizing a saccharide to a saccharic acid;

(2) substrate specificity: acting on glucose, maltotriose, maltose,galactose, maltotetraose, lactose, and cellobiose; and,

(3) [Km value of glucose]/[Km value of maltose]≦1.

[2] The protein according to [1] wherein 0.4≦[Km value of glucose]/[Kmvalue of maltose]≦1.

[3] A protein having the following physicochemical characteristics:

(1) effect: oxidizing a saccharide to a saccharic acid;

(2) substrate specificity: acting on glucose, maltotriose, maltose,galactose, maltotetraose, lactose, and cellobiose; and,

(3) molecular weight: about 63 kDa (measurement by SDS-PAGE method).

[4] The protein according to [3] wherein [Km value of glucose]/[Km valueof maltose]≦1.

[5] The protein according to [4] wherein 0.4 [Km value of glucose]/[Kmvalue of maltose]≦1.

[6] A protein having the following physicochemical characteristics:

(1) effect: oxidizing a saccharide to a saccharic acid;

(2) substrate specificity: acting on glucose, maltotriose, maltose,galactose, maltotetraose, lactose, and cellobiose;

(3) optimum pH: 5.0 to 9.0;

(4) stable pH range: 5.0 to 10.5;

(5) optimum temperature: 20° C. to 55° C.;

(6) thermostability: stable at 45° C. or lower; and,

(7) molecular weight: about 63 kDa (measurement by SDS-PAGE method).

[7] The protein according to [6] wherein [Km value of glucose]/[Km valueof maltose]≦1.

[8] The protein according to [7] wherein 0.4 [Km value of glucose]/[Kmvalue of maltose]≦1.

[9] An Acremonium microorganism-derived protein having the followingphysicochemical characteristics:

(1) effect: oxidizing a saccharide to a saccharic acid;

(2) substrate specificity: acting on glucose, maltotriose, maltose,galactose, maltotetraose, lactose, and cellobiose; and,

(3) [Km value of glucose]/[Km value of maltose]≦1.

[10] The protein according to [9] wherein 0.4 [Km value of glucose]/[Kmvalue of maltose]≦1.

[11] An Acremonium microorganism-derived protein having the followingphysicochemical characteristics:

(1) effect: oxidizing a saccharide to a saccharic acid;

(2) substrate specificity: acting on glucose, maltotriose, maltose,galactose, maltotetraose, lactose, and cellobiose; and,

(3) molecular weight: about 63 kDa (measurement by SDS-PAGE method).

[12] The protein according to [11] wherein [Km value of glucose]/[Kmvalue of maltose]≦1.

[13] The protein according to [12] wherein 0.4 [Km value of glucose]/[Kmvalue of maltose]≦1.

[14] An Acremonium microorganism-derived protein having the followingphysicochemical characteristics:

(1) effect: oxidizing a saccharide to a saccharic acid;

(2) substrate specificity: acting on glucose, maltotriose, maltose,galactose, maltotetraose, lactose, and cellobiose; and,

(3) optimum pH: 5.0 to 9.0;

(4) pH stability: 5.0 to 10.5;

(5) optimum temperature: 20° C. to 55° C.;

(6) thermostability: stable at 45° C. or lower; and,

(7) molecular weight: about 63 kDa (measurement by SDS-PAGE method).

[15] The protein according to [14] wherein [Km value of glucose]/[Kmvalue of maltose]≦1.

[16] The protein according to [15] wherein 0.4≦[Km value of glucose]/[Kmvalue of maltose]≦1.

[17] The protein according to [9] to [16] wherein the aforementionedAcremonium microorganism is Acremonium chrysogenum.

[18] A protein described in the following (a), (b), or (c);

(a) a protein consisting of the amino acid sequence represented bySEQ.ID.NO:10;

(b) a protein consisting of an amino acid sequence resulting fromdeletion, substitution, and/or addition of one to several amino acids inthe amino acid sequence represented by SEQ.ID.NO:10 and having asaccharide oxidase activity; and,

(c) a protein consisting of an amino acid sequence having a homology of90% or more with the amino acid sequence represented by SEQ.ID.NO:10 andhaving a saccharide oxidase activity.

[19] A gene encoding the protein according to [18].

[20] A gene consisting of the DNA described in the following (a), (b),or (c):

(a) a DNA consisting of the base sequence represented by SEQ.ID.NO:6;

(b) a DNA consisting of a base sequence resulting from deletion,substitution, and/or addition of one to several bases in the basesequence represented by SEQ.ID.NO:6 and encoding a protein having asaccharide oxidase activity; and,

(c) a DNA consisting of a base sequence having a homology of 90% or morewith the base sequence represented by SEQ.ID.NO:6 and encoding a proteinhaving a saccharide oxidase activity.

[21] A gene consisting of the DNA described in the following (a), (b),or (c);

(a) a DNA consisting of the base sequence represented by SEQ.ID.NO:9;

(b) a DNA consisting of a base sequence resulting from deletion,substitution, and/or addition of one to several bases in the basesequence represented by SEQ.ID.NO:9 and encoding a protein having asaccharide oxidase activity; and,

(c) a DNA consisting of a base sequence having a homology of 90% or morewith the base sequence represented by SEQ.ID.NO:9 and encoding a proteinhaving a saccharide oxidase activity.

[22] A recombinant vector containing the gene according to any one of[19] to [21].

[23] A transformant resulting from transformation of a host cell withthe recombinant vector according to [22].

[24] A method for producing a protein by collecting the proteinaccording to any one of [1] to [18] from a culture obtained by culturinga microorganism having an ability of producing the protein according toany one of [1] to [18] in a nutrient medium.

[25] A method for producing a protein by culturing the transformantaccording to [23] in a culture medium and collecting a protein having asaccharide oxidase activity from the culture.

[26] A method for producing a saccharic acid comprising producing thesaccharic acid from a saccharide using the protein according to any oneof [1] to [18].

[27] Use of the protein according to any one of [1] to [18] foroxidizing a saccharide in a food product.

[28] A method for desugaring egg white comprising at least using theprotein according to [27].

[29] A method for producing a desugared egg white using the desugaringmethod according to [28].

[30] A method for improving the quality of a bread and/or the physicalproperty of a dough comprising at least using the protein according to[27].

[31] A method for producing a bread comprising using the improvementmethod according to [30].

[32] A method for producing lactobionic acid comprising at least usingthe protein according to [27].

Advantageous Effects of Invention

Since the protein according to the present invention acts on a widerange of saccharides and also has an appropriate thermostability, it canallow the saccharide oxidase effect to function in a wide range of thefields where existing glucose oxidases or oligosaccharide oxidases couldnot be useful.

BRIEF DESCRIPTION OF DRAWINGS

FIG. 1 is a drawing-substituting graph exhibiting an SDS-PAGE of thesaccharide oxidase in Example 1. Lane 1: Saccharide oxidase.

FIG. 2 is a drawing-substituting graph exhibiting the relative activity(%) versus pH in Example 3.

FIG. 3 is a drawing-substituting graph exhibiting the relative activity(%) versus pH in Example 4.

FIG. 4 is a drawing-substituting graph exhibiting the relative activity(%) versus temperature in Example 5.

FIG. 5 is a drawing-substituting graph exhibiting the relative activity(%) versus temperature in Example 6.

FIG. 6 is a drawing-substituting graph exhibiting the residual glucoselevel in the desugared egg white in Example 9.

FIG. 7 is a drawing-substituting graph exhibiting the residual activityin the desugared egg white after a heat treatment at 54° C. in Example10.

FIG. 8 is a drawing-substituting graph exhibiting the residual activityin the desugared egg white after a heat treatment at 56° C. in Example10.

FIG. 9 is a drawing-substituting graph exhibiting the residual activityin the desugared egg white after a heat treatment at, 58° C. in Example10.

FIG. 10 is a drawing-substituting graph exhibiting the results of themeasurement of the volume of the bread in Example 11.

FIG. 11 is a drawing-substituting graph exhibiting the results of themeasurement of the hardness of the bread in Example 11.

FIG. 12 is a drawing-substituting graph exhibiting the results of thechromatogram of the lactobionic acid production using lactose as asubstrate in Example 13.

FIG. 13 is a schematic view exhibiting the structure of the expressionplasmid pCSGOOXG constructed in Example 16.

FIG. 14 is a drawing-substituting graph exhibiting the results of anSDS-PAGE of culture filtrate of mycotic microorganism transformant inExample 16. Lane 1: Culture filtrate of Aspergillus oryzae BB-56, Lane2: Culture filtrate of mycotic microorganism transformant.

DESCRIPTION OF EMBODIMENTS

The followings are the detailed descriptions of the embodiments whichare preferable for practicing the present invention. The embodimentsdescribed below are only examples of the representative embodiments ofthe present invention, by which the scope of the present invention isnot interpreted narrowly.

<1. A Protein Having a Saccharide Oxidase Activity>

The protein according to the present invention is a protein having thephysicochemical characteristics described below.

In the present invention, the method for measuring the saccharideoxidase activity is not limited particularly, and any known method canbe selected and performed. In the present invention, the saccharideoxidase activity was measured by the methods indicated in Examplesdescribed below.

(1) Effects

The protein according to the invention oxidizes a saccharide describedbelow in the presence of oxygen to produce a saccharic acid.Particularly, when the protein according to the present invention isallowed to act on the saccharide described below in the presence ofoxygen, a saccharic acid and hydrogen peroxide are produced.

(2) Substrate Specificity

The protein according to the present invention exhibits the activity onglucose, maltotriose, maltose, galactose, maltotetraose, lactose, andcellobiose. The relative activity of the protein according to thepresent invention toward each substrate, when the activity toward theglucose being regarded as 100%, is about 92% toward the maltotriose,about 86% toward the maltose, about 79% toward the galactose, about 60%toward the maltotetraose, about 58% toward the lactose, and about 53%toward the cellobiose (see Example 2 described below).

It is noted, in the present invention, that if the relative activity is50% or higher when the activity toward the glucose as a substrate isused as a standard (100%) then it is judged that “the substrate is oneon which the present enzyme act satisfactorily”.

Thus, the protein according to the present invention exhibits itsactivity toward a wide range of saccharides including disaccharides orhigher ones in addition to the monosaccharides such as the glucose. As aresult, it is possible to allow the saccharide oxidase effect tofunction in a wide range of the fields where existing glucose oxidasesor oligosaccharide oxidases could not be useful.

(3) Km Values

In the present invention, the typical method for calculating the Kmvalue of a protein (Michaelis constant) is not limited particularly, andany known method can be selected for the calculation. In the presentinvention, Km values were calculated especially by the method indicatedin Example 8 described below. While the Km value of the proteinaccording to the present invention is not limited particularly, it ispreferable that [Km value of glucose]/[Km value of maltose]≦1, and it ismore preferable that 0.4≦[Km value of glucose]/[Km value of maltose]≦1.

(4) Molecular Weight

The protein according to the present invention has a molecular weight,when measured by an SDS-PAGE method, of about 63 kDa.

(5) Optimum pH

The protein according to the present invention exhibits the highestsaccharide oxidase activity at a pH around 5.0 to 9.0 under the reactionconditions involving 37° C. for 5 minutes.

(6) pH Stability

The protein according to the present invention is stable at a pH around5.0 to 10.5 under the treatment conditions involving 37° C. for 15minutes.

(7) Optimum Temperature

The protein according to the present invention exhibits the highestsaccharide oxidase activity around 20° C. to 55° C. under the reactionconditions involving pH7.0 for 5 minutes.

(8) Thermostability

The protein according to the present invention maintains an activity of80% or higher even when treated at a temperature up to 45° C. under thetreatment conditions involving pH7.0 for 15 minutes.

(9) Source

Since the protein according to the present invention described above hasa heretofore unidentified property in the aforementioned physicochemicalcharacteristics, any protein specified by the aforementionedphysicochemical characteristics can be used regardless of the sourcefrom which it is derived. In the present invention, those derived frommicroorganisms belonging to genus Acremonium may be exemplified. In sucha case, the microorganism belonging to genus Acremonium may for examplebe Acremonium chrysogenum.

As used herein, “a saccharide oxidase derived from Acremoniumchrysogenum” is a saccharide oxidase produced by a microorganismclassified into Acremonium chrysogenum (which may be wild type ormutant), or a saccharide oxidase obtained by a gene engineering methodutilizing a saccharide oxidase gene. Accordingly, a recombinant producedby a host microorganism transduced with a saccharide oxidase geneobtained from Acremonium chrysogenum (or a gene modified therefrom) isregarded also to be “a saccharide oxidase derived from Acremoniumchrysogenum”.

Examples of Acremonium chrysogenum from which the protein according tothe present invention is derived include Acremonium chrysogenum NBRC30055 (NITE, Japan), ATCC15006 (ATCC, United States), and DSM880 (DSMZ,Germany).

(10) Amino Acid Sequence

Since the protein according to the present invention has a heretoforeunidentified property in the aforementioned physicochemicalcharacteristics, its amino acid structure is not limited as far as it isa protein specified by the aforementioned physicochemicalcharacteristics, and it can be specified for example by the followingamino acid sequences.

Typically, the protein according to the present invention can bespecified by the amino acid sequence represented by SEQ.ID. NO:10.

Herein, in general, when a part of the amino acid sequence of a certainprotein is modified, the modified protein may sometimes have a functionthe same as that of the protein before modification. That is to say, themodification of the amino acid sequence does not have a substantialeffect on the function of the protein, so that the function of theprotein may be maintained before and after the modification.Accordingly, the present invention provides, as another embodiment, aprotein consisting of an amino acid sequence resulting from deletion,substitution, and/or addition of one to several amino acids in the aminoacid sequence represented by SEQ.ID.NO:10 and having a saccharideoxidase activity. “The deletion, substitution, and/or addition of one toseveral amino acids constituting the amino acid sequence” referstypically to a partial difference in the amino acid sequence.

Herein, the difference in the amino acid sequence is permitted as longas the saccharide oxidase activity is maintained (more or less change inthe activity is permitted). As long as this condition is satisfied, theposition in which a difference in the amino acid sequence occurs is notparticularly limited and the difference may occur in a plurality ofpositions. The plurality herein signifies a numerical valuecorresponding to less than about 30%, preferably less than about 20%,further preferably less than about 10%, still further preferably lessthan about 5%, and most preferably less than about 1% with respect tothe total amino acid.

Thus, it means that there is an identity for example of about 70% ormore, preferably about 80% or more, more preferably about 90% or more,further preferably about 95% or more, and most preferably about 99% ormore with the amino acid sequence represented by SEQ.ID.NO:10.

Preferably, an equivalent protein is obtained by allowing conservativeamino acid substitution to be generated in an amino acid residue that isnot essential to the saccharide oxidase activity. Herein, “conservativeamino acid substitution” denotes substitution of an amino acid residueto an amino acid residue having a side chain of the same property. Theamino acid residue is classified into some families according to itsside chain, for example, the basic side chain (for example, lysin,arginine, and histidine), the acid side chain (for example, asparaticacid, and glutamic acid), the uncharged polar side chain (for example,glycine, asparagine, glutamine, serine, threonine, tyrosine, andcysteine), the nonpolar side chain (for example, alanine, valine,leucine, isoleucine, proline, phenyl alanine, methionine, andtryptophane), 6 branched side chain (for example, threonine, valine, andisoleucine), and the aromatic side chain (for example, tyrosine, phenylalanine, tryptophane, and histidine). The conservative amino acidsubstitution is carried out between the amino acid residues in the samefamily.

The identity (%) between two amino acid sequences or two nucleic acids(hereinafter, referred to as “two sequences” as a term including theboth) can be determined by the following procedure. Firstly, twosequences are aligned for optimum comparison of the two sequences. Forexample, a gap may be introduced into the first sequence so as tooptimize the alignment with respect to the second sequence.

When a molecule (amino acid residue or nucleotide) at a specificposition in the first sequence and a molecule in the correspondingposition in the second sequence are the same as each other, themolecules in the positions are defined as being identical. The identitybetween two sequences is a function of the number of identical positionsshared by the two sequences (i.e., identity (%)=number of identicalpositions/total number of positions×100). Preferably, the number andsize of the gaps, which are required to optimize the alignment of thetwo sequences, are taken into consideration.

The comparison and determination of the identity between two sequencescan be carried out by using a mathematical algorithm. A specific exampleof the mathematical algorithm that can be used for comparing thesequences includes an algorithm described in Karlin and Altschul (1990)Proc. Natl. Acad. Sci. USA 87:2264-68 and modified by Karlin andAltschul (1993) Proc. Natl. Acad. Sci. USA 90:5873-77. However, thealgorithm is not necessarily limited to this. Such an algorithm isincorporated in NBLAST program and XBLAST program (version 2.0)described in Altschul et al. (1990) J. Mol. Biol. 215: 403-10. In orderto obtain a nucleotide sequence equivalent to the nucleic acid moleculeof the present invention, for example, BLAST nucleotide search withscore=100 and word length=12 may be carried out by the NBLAST program.

In order to obtain an amino acid sequence equivalent to the polypeptidemolecule of the present invention, for example, BLAST polypeptide searchwith score=50 and word length=3 may be carried out by the XBLASTprogram. In order to obtain gapped alignments for comparison, GappedBLAST described in Altschul et al., (1997) Amino Acids Research 25(17):3389-3402 can be utilized. In using BLAST and Gapped BLAST, the defaultparameters of the corresponding programs (e.g., XBLAST and NBLAST) canbe used. In detail, see http://www.ncbi.nlm.nih.gov.

Another example of the mathematical algorithm that can be used forcomparing sequences includes an algorithm described in Meyers and Miller(1988) Comput. Appl. Biosci. 4: 11-17. Such programs are incorporatedinto the ALIGN program that can be used for, for example, GENESTREAMnetwork server (IGH Montpellier, France) or ISREC server. When the ALIGNprogram is used for comparison of the amino acid sequences, for example,PAM120 weight residue table can be used in which a gap length penalty is12 and a gap penalty is 4.

The identity between two amino acid sequences can be determined by usingthe GAP program in the GCG software package, using Blossom 62 matrix orPAM250 matrix with the gap weight of 12, 10, 8, 6, or 4, and the gaplength weight of 2, 3, or 4. Furthermore, the homology between twonucleic acid sequences can be determined using the GAP program in theGCG software package (available at http://www.gcg.com) with the gapweight of 50 and the gap length weight of 3.

The protein according to the present invention may be a part of a largerprotein (for example fusion protein). Examples of a sequence to be addedin the fusion protein may include a sequence useful for purification,for example, a sequence of a multi histidine residue, and an additionalsequence for securing the safety for producing a recombinant, and thelike.

The present protein having the aforementioned amino acid sequence can beprepared easily by a gene engineering technique. The present proteinhaving the above-mentioned amino acid sequence can be prepared easily bya genetic engineering technique. For example, the present protein can beprepared by transforming an appropriate host cell (for example,Escherichia coli) by DNA encoding the present protein, and by collectingproteins expressed in the transformant. The collected proteins areappropriately prepared according to the purposes. In the case where thepresent protein is prepared as a recombinant protein, variousmodifications can be carried out. For example, DNA encoding the presentprotein and other appropriate DNA are inserted into the same vector andthe vector is used for producing a recombinant protein. Then, theprotein consisting of a recombinant protein to which arbitrary peptideor protein is linked can be obtained. Furthermore, modification may becarried out so as to cause addition of sugar chain and/or lipid orprocessing of N-terminal or C-terminal. The above-mentioned modificationpermits extraction of a recombinant protein, simplification ofpreparation, addition of biological functions, or the like.

<2. Gene, Recombinant Vector, and Transformant> (1) Gene

In the present invention, a gene encoding the aforementioned protein isprovided. In one embodiment, the gene of the present invention includesDNA encoding the amino acid sequence set forth in SEQ ID NO: 10. Aspecific example of this embodiment is a DNA consisting of the basesequence set forth in SEQ.ID.NO:6 or SEQ.ID.NO:9.

In general, when a part of DNA encoding a certain protein is modified, aprotein encoded by the modified DNA may sometimes have the equalfunction to that of a protein encoded by the DNA before modification.That is to say, the modification of the DNA sequence does not have asubstantial effect on the function of the encoded protein, so that thefunction of the encoded protein may be maintained before and after themodification. Thus, as another embodiment, the present inventionprovides DNA encoding a protein having a base sequence equivalent to thebase sequence set forth in SEQ.ID.NO:6 or SEQ.ID.NO:9 and having thesaccharide oxidase activity (hereinafter, which is also referred to as“equivalent DNA”). The “equivalent base sequence” herein denotes a basesequence which is partly different from the base sequence set forth inSEQ.ID.NO:6 or SEQ.ID.NO:9 but in which the function (herein, saccharideoxidase activity) of the protein encoded by the sequence is notsubstantially affected by the difference.

A specific example of the equivalent DNA includes DNA that hybridizes tothe complementary base sequence of the base sequence of SEQ.ID.NO:6 orSEQ.ID.NO:9 under stringent conditions. Herein, the “stringentconditions” are referred to as conditions in which a so-called specifichybrid is formed but a nonspecific hybrid is not formed. Such stringentconditions are known to persons skilled in the art. Such stringentconditions can be set with reference to, for example, Molecular Cloning(Third Edition, Cold Spring Harbor Laboratory Press, New York) andCurrent protocols in molecular biology (edited by Frederick M. Ausubelet al., 1987). An example of the stringent conditions can include acondition in which a hybridization solution (50% formamide, 10×SSC (0.15M NaCl, 15 mM sodium citrate, pH 7.0), 5×Denhardt solution, 1% SDS, 10%dextran sulfate, 10 μg/ml denatured salmon sperm DNA, and 50 mMphosphate buffer (pH 7.5)) is used and incubated at about 42° C. toabout 50° C., thereafter, washed with 0.1×SSC and 0.1% SDS at about 65°C. to about 70° C. Further preferable stringent conditions can include,for example, a condition in which a hybridization solution 50%formamide, 5×SSC (0.15 M NaCl, 15 mM sodium citrate, pH 7.0), 1×Denhardtsolution, 1% SDS, 10% dextran sulfate, 10 μg/ml denatured salmon spermDNA, and 50 mM phosphate buffer (pH 7.5)) is used.

Another specific example of the equivalent DNA can include DNA encodinga protein having a base sequence which includes substitution, deletion,insertion, addition or inversion in one or a plurality (preferably 1 toseveral) of bases when the base sequence of SEQ.ID.NO:6 or SEQ.ID.NO:9is a reference base sequence, and which has a saccharide oxidaseactivity. The substitution, deletion, or the like, of the base may occurin a plurality of sites. The “plurality” herein denotes, for example, 2to 40 bases, preferably 2 to 20 bases, and more preferably 2 to 10bases, although it depends upon the positions or types of the amino acidresidue in the three-dimensional structure of the protein encoded by theDNA. The above-mentioned equivalent DNA can be obtained by modifying DNAhaving the base sequence shown in SEQ.ID.NO:6 or SEQ.ID.NO:9 so as toinclude substitution, deletion, insertion, addition and/or inversion ofbase by using treatment with a restriction enzyme; treatment withexonuclease, DNA ligase, etc; introduction of mutation by asite-directed mutagenesis (Molecular Cloning, Third Edition, Chapter 13,Cold Spring Harbor Laboratory Press, New York) and random mutagenesis(Molecular Cloning, Third Edition, Chapter 13, Cold Spring HarborLaboratory Press, New York), and the like. Furthermore, the equivalentDNA can be also obtained by other methods such as irradiation withultraviolet ray.

A further example of the equivalent DNA can include DNA havingdifference in base as mentioned above due to polymorphism represented bySNP (single nucleotide polymorphism).

The gene of the present invention can be prepared in an isolated stateby using a standard genetic engineering technique, a molecularbiological technique, a biochemical technique, and the like, withreference to sequence information disclosed in the present specificationor attached sequence list. Specifically, the gene of the presentinvention can be prepared by appropriately using oligonucleotideprobe/primer capable of specifically hybridizing to the gene of thepresent invention from an appropriate genome DNA library or a cDNAlibrary of Acremonium chrysogenum, or cell body extract of Acremoniumchrysogenum. An oligonucleotide probe/primer can be easily synthesizedby using, for example, a commercially available automated DNAsynthesizer. As to a production method of libraries used for preparingthe gene of the present invention, see, for example, Molecular Cloning,Third Edition, Cold Spring Harbor Laboratory Press, New York.

For example, a gene having the base sequence set forth in SEQ.ID.NO:6 orSEQ.ID.NO:9 can be isolated by using a hybridization method using all ora part of the base sequence or its complimentary sequence as a probe.Furthermore, amplification and isolation can be carried out by using anucleic acid amplification reaction (for example, PCR) using asynthesized oligonucleotide primer designed to specifically hybridize toa part of the base sequence. Furthermore, it is possible to obtain atarget gene by chemical synthesis based on the information of the aminoacid sequence set forth in SEQ ID NO: 10 or the base sequence set forthin SEQ.ID.NO:6 or SEQ.ID.NO:9 (see, reference document: Gene, 60(1),115-127 (1987)).

Hereinafter, a specific example of the method of obtaining the gene ofthe present invention is described. Firstly, the present enzyme(saccharide oxidase) is isolated and purified from Acremoniumchrysogenum, and information about the partial amino acid sequence isobtained. As a method for determining the partial amino acid sequencethereof, for example, purified β-amylase is directly subjected to aminoacid sequence analysis [protein-sequencer 476A, Applied Biosystems] byEdman Degradation [Journal of biological chemistry, vol. 256, pages7990-7997 (1981)] according to a routine method. It is effective thatlimited hydrolysis is carried out by allowing protein hydrolase to act,the obtained peptide fragment is separated and purified, and the thusobtained purified peptide fragment is subjected to the amino acidsequence analysis.

Based on the information of thus obtained partial amino acid sequence, asaccharide oxidase gene is cloned. Cloning can be carried out by using,for example, a hybridization method or a PCR method. When thehybridization method is used, for example, a method described inMolecular Cloning (Third Edition, Cold Spring Harbor Laboratory Press,New York) can be used.

When the PCR method is used, the following method can be used. Firstly,PCR reaction is carried out by using a synthesized oligonucleotideprimer designed based on the information of the partial amino acidsequence using a genome DNA of a microorganism producing saccharideoxidase as a template, and thus a target gene fragment is obtained. ThePCR method is carried out according to the method described in PCRTechnology, edited by Erlich. H A, Stocktonpress, 1989]. Furthermore,when a base sequence is determined by a method usually used in theamplification DNA fragment, for example, a dideoxy chain terminatormethod, a sequence corresponding to the partial amino acid sequence ofsaccharide oxidase other than the sequence of the synthesizedoligonucleotide primer is found in the determined sequence, and a partof the saccharide oxidase gene can be obtained. When a hybridizationmethod and the like is further carried out by using the obtained genefragment as a probe, a gene encoding the full length of the saccharideoxidase can be cloned.

In the below mentioned Examples, a sequence of a gene encodingsaccharide oxidase produced by Acremonium chrysogenum is determined byusing the PCR method. The complete base sequence of a gene encodingsaccharide oxidase produced by Acremonium chrysogenum is shown in SEQ IDNO: 6, and the complete base sequence of the cDNA which encodes thisenzyme is represented in SEQ.ID.NO:9. Furthermore, the amino acidsequence encoded by the base sequence is determined (SEQ ID NO: 10). Inaddition to the base sequence shown in SEQ.ID.NO:6 or SEQ.ID.NO:9, aplurality of the base sequences corresponding to the amino acid sequenceset forth in SEQ ID NO: 10 are present.

All or a part of the saccharide oxidase gene (SEQ ID NO: 6) whosecomplete base sequence has been clarified is used as a probe ofhybridization, and thereby DNA having high homology with respect to thesaccharide oxidase gene of SEQ.ID.NO:6 or SEQ.ID.NO:9 can be selectedfrom a genome DNA library or a cDNA library of microorganisms producingother saccharide oxidase.

Similarly, a primer for PCR can be designed. By carrying out PCRreaction using this primer, a gene fragment having high homology withrespect to the above-mentioned saccharide oxidase gene can be detectedand, furthermore, a complete gene thereof can be obtained.

Protein of the obtained gene is manufactured, and its saccharide oxidaseactivity is measured. Thereby, it is possible to confirm whether or notthe obtained gene is a gene encoding a protein having the saccharideoxidase activity. Furthermore, by comparing the base sequence (or theamino acid sequence encoded thereby) of the obtained gene with the basesequence (or the amino acid sequence encoded thereby) of theabove-mentioned saccharide oxidase gene, the gene structure or thehomology may be examined, thereby determining whether or not the geneencodes protein having the saccharide oxidase activity.

Since the primary structure and the gene structure are clarified,modified saccharide oxidase (a gene subjected to at least one ofdeletion, addition, insertion, and substitution of one or a plurality ofamino acid residues) can be obtained by introduction of random mutationor site-specific mutation. This makes it possible to obtain a geneencoding saccharide oxidase that has a saccharide oxidase activity buthas different optimum temperature, thermostability, optimum pH, stablepH, substrate specificity, and the like. Furthermore, it becomespossible to manufacture modified saccharide oxidase by geneticengineering.

Herein, a scheme for introducing mutation is carried out withconsideration of, for example, a characteristic sequence of a genesequence. The consideration of a characteristic sequence can be made byconsidering, for example, the prediction of the three-dimensionalstructure of the protein, and homology to existing proteins.

Examples of the method for introducing random mutation include: amethod, as method of chemically treating DNA, which causes transitionmutation in which sodium hydrogensulfite is allowed to act and cytosinebase is converted into uracil base [Proc. Natl. Acad. Sci. U.S.A., 79,1408-1412 (1982)]; a method, as a biochemical method, which causes basesubstitution during the process of synthesizing the double strand in thepresence of [α-S]dNTP [Gene, vol 64, pages 313-319 (1988)]; a method, asa method of using PCR, which carries out PCR in a reaction system withmanganese added, thereby lowering fidelity of incorporation ofnucleotides [Anal. Biochem., 224, 347-353 (1995)], and the like.

Examples of the method for introducing site-specific mutation include amethod using amber mutation [gapped duplex method; Nucleic Acids Res.,Vol. 12, No. 24, 9441-9456 (1984)]; a method using a recognition site ofthe restriction enzyme [Analytical Biochemistry, Vol. 200, pages 81-88(1992), Gene, Vol. 102, pages 67-70 (1991)]; a method using mutation ofdut (dUTPase) and ung (uracil-DNA glycosilase) [Kunkel method; Proc.Natl. Acad. Sci. U.S.A., 82, 488-492 (1985)]; a method using ambermutation using DNA polymerase and DNA ligase [Oligonucleotide-directedDual Amber: ODA) method, Gene, Vol. 152, pages 271-275 (1995), JapanesePatent Application Unexamined Publication No. H7-289262]; a method usinga host inducing a repair system of DNA (Japanese Patent ApplicationUnexamined Publication No. 118-70874); a method using a proteincatalyzing a DNA strand exchange reaction (Japanese Patent ApplicationUnexamined Publication No. 118-140685); a method by PCR using two typesof primers for introducing a restriction enzyme into which therecognition site is added (U.S. Pat. No. 5,512,463); a method by PCPusing a double strand DNA vector having inactivated drug-resistant geneand two types of primers [Gene, Vol. 103, pages 73-77 (1991)]; a methodby PCR using amber mutation [International Publication WO98/02535], andthe like.

Otherwise, the site-specific mutation can be easily introduced by usingcommercially available kits. Examples of the commercially available kitsinclude Mutan-G (register trade mark, Takara Shuzo Co., Ltd.) using thegapped duplex method, Mutan-K (register trade mark, Takara Shuzo Co.,Ltd.) using the Kunkel method, Mutan-ExpressKm (register trade mark,Takara Shuzo Co., Ltd.) using the ODA method, QuikChange™ Site-DirectedMutagenesis Kit [STRATAGENE] using a primer for introducing mutation andDNA polymerase derived from Pyrococcus furiosus, and the like.Furthermore, as the kits using the PCR method, for example, TaKaRa LAPCR in vitro Mutagenesis Kit (Takara Shuzo Co., Ltd.), Mutan (registertrade mark)—Super Express Km (Takara Shuzo Co., Ltd.), and the like.

Thus, the primary structure and the gene structure of saccharide oxidaseare provided by the present invention. As a result, it is possible togenetically manufacture proteins having a saccharide oxidase activitywith high purity at low cost.

(2) Recombinant Vector

The gene according to the present invention can be used as beinginserted into a appropriate vector. The type of the vector which can beused in the present invention is intended to refer to a nucleic acidmolecule capable of transporting nucleic acid that is inserted in thevector to the inside of the target such as cells. The types or forms ofvector are not particularly limited. Therefor, examples of the vectormay be in a form of a plasmid vector, a cosmid vector, a phage vector, aviral vector (e.g., an adenovirus vector, an adeno-associated virusvector, a retrovirus vector, a herpes virus vector, etc).

According to the purpose of use (cloning, protein expression), and byconsidering the types of host cells, an appropriate vector is selected.Specific examples of the vector include a vector using Escherichia colias a host (M13 phage or the modified body thereof, λ phage or themodified body thereof, pBR322 or the modified body thereof (pB325,pAT153, pUC8, etc.) and the like), a vector using yeast as a host(pYepSec1, pMFa, pYES2, etc.), a vector using insect cells as a host(pAc, pVL, etc.), a vector using mammalian cells as a host (pCDM8,pMT2PC, etc.), and the like.

The recombinant vector of the present invention is preferably anexpression vector. The term “expression vector” is a vector capable ofintroducing the nucleic acid inserted therein into the target cells(host cells) and being expressed in the cells. The expression vectorusually includes a promoter sequence necessary for expression of theinserted nucleic acid and an enhancer sequence for promoting theexpression, and the like. An expression vector including a selectionmarker can be used. When such an expression vector is used, by using theselection marker, the presence or absence of the introduction of anexpression vector (and the degree thereof) can be confirmed.

Insertion of the gene of the present invention into a vector, insertionof the selection marker gene (if necessary), and insertion of a promoter(if necessary), and the like, can be carried out by a standardrecombination DNA technology (see, for example, Molecular Cloning, ThirdEdition, 1.84, Cold Spring Harbor Laboratory Press, New York, aalready-known method using restriction enzyme and DNA ligase).

(3) Transformant

By transducing the recombinant vector of the present invention into anappropriate host, a transformant can be prepared. In the transformant ofthe present invention, the gene of the present invention exists as anexogenous molecule. Preferably, the transformant of the presentinvention can be preferably prepared by transfection or transformationusing the vector of the present invention mentioned above. Thetransfection and transformation can be carried out by, for example, acalcium phosphate coprecipitation method, electroporation (Potter, H. etal., Proc. Natl. Acad. Sci. U.S.A. 81, 7161-7165 (1984)), lipofection(Feigner, P. L. et al., Proc. Natl. Acad. Sci. U.S.A. 84, 7413-7417(1984)), microinjection (Graessmann, M. & Graessmann, A., Proc. Natl.Acad. Sci. U.S.A. 73, 366-370 (1976)), a method by Hanahan (Hanahan, D.,J. Mol. Biol. 166, 557-580 (1983)), a lithium acetate method (Schiestl,R. H. et al., Curr. Genet. 16, 339-346 (1989)), protoplast—polyethyleneglycol method (Yelton, M. M. et al., Proc. Natl. Acad. Sci. 81,1470-1474 (1984)), and the like.

The host cell is not limited particularly as long as it allows thesaccharide oxidase of the invention to be expressed, and may for examplebe bacteria of genus Bacillus such as Bacillus subtilis, Bacilluslicheniformis, and Bacillus circulans, bacteria of genus Lactobacillussuch as Lactococcus, Lactobacillus, Streptococcus, Leuconostoc, andBifidobacterium, other bacteria such as Escherichia and Streptomyces,yeast such as Saccharomyces, Kluyveromyces, Candida, Torula, andTorulopsis, microorganisms of genus Aspergillus such as Aspergillusoryzae and Aspergillus niger, mycotic microorganism (fungi) of genusPenicillium, genus Trichoderma, genus Fusarium, and the like. As theanimal cell, baculovirus may be used.

<3. Manufacturing Method of Protein Having Saccharide Oxidase Activity>

The method of producing the protein having a saccharide oxidase activityaccording to the present invention is not limited particularly, and anyknown method can be used. Typically, the protein according to thepresent invention can be produced by collecting a protein having asaccharide oxidase activity from a culture obtained by culturing amicroorganism having an ability of producing the protein according tothe present invention or a transformant according to the presentinvention in a nutrient medium.

The microorganism which can be used in the production method accordingto the present invention is not limited particularly as long as it is amicroorganism having the aforementioned physicochemical characteristicsand an ability of producing a protein having a saccharide oxidaseactivity, and any known microorganism can be selected and used. Forexample, microorganisms belonging to genus Acremonium can beexemplified. In such a case, the microorganism belonging to genusAcremonium may for example be Acremonium chrysogenum.

In addition, the aforementioned microorganism used in the productionmethod according to the present invention is not limited to thewild-type strain and any mutant obtained from the aforementionedwild-type strain by an artificial variation means using ultraviolet,x-ray, radiation, various reagents, and the like can be used as long asit has an ability of producing an enzyme having the aforementionedsaccharide oxidase activity.

The culture in the production method according to the present inventionmay employ any appropriate known technique, and any liquid culture andsolid culture may for example be used.

In the culture in the production method according to the presentinvention, the carbon source of the culture medium which can be used isnot limited particularly, and any one or more carbon sources used inknown culture medium can be selected and used. For example, those whichmay exemplified are glucose, fructose, sucrose, lactose, starch,glycerin, dextrin, lecithin, and the like.

Similarly, the nitrogen source is not limited particularly, and any oneor more nitrogen sources used in known culture medium can be selectedand used. For example, any of inorganic nitrogen sources such asammonium sulfate, ammonium nitrate, diammonium hydrogen phosphate,ammonium dihydrogen phosphate, ammonium chloride, and the like, as wellas organic nitrogen sources such as corn gluten meal, soybean meal,casamino acid, coffee grounds, cottonseed oil cake, yeast extract, maltextract, corn steep liquor, casein hydrolysate, bran, meet extract,amino acid, peptone, and the like can be used.

Also similarly, the mineral nutrition source is not limitedparticularly, and any one or more mineral nutrition sources used inknown culture medium can be selected and used. For example, sodium,magnesium, potassium, iron, zinc, calcium, and manganese salts as wellas vitamins are exemplified.

The typical temperature at which the culture is conducted in theproduction method of the present invention is not limited particularly,and any temperature can be used as long as the effect of the presentinvention is not affected adversely. In the present invention, atemperature within a range from 20 to 35° C. is preferred, and atemperature within a range from 25 to 30° C. is more preferred.

Similarly, the pH of the culture medium is not limited particularly, andany pH can be used as long as the effect of the present invention is notaffected adversely. In the present invention, a pH of 5 to 8 ispreferred, and a pH of 6 to 7 is more preferred.

Similarly, the culture period in the production method according to thepresent invention is not limited particularly, and any time period canbe employed depending on the cell density, pH of the culture medium,temperature of the culture medium, composition of the culture medium,and the like, as long as the effect of the present invention is notaffected adversely. In the present invention, a culture period ispreferably 3 to 8 days, and more preferably 4 to 7 days. The mode of theculture may be a static culture, shaking culture, aerobic deep cultureusing a jar fermenter, and the like.

After culturing the cell as described above, the protein of the presentinvention is purified and recovered. The method for purifying andrecovering the protein is not limited particularly, and any known methodcan be selected and used.

For example, recovery from a culture fluid is accomplished by filtrationof the culture supernatant and centrifugation to remove insolublesfollowed by separation and purification using an appropriate combinationof concentration through an ultrafiltration membrane, salting out suchas ammonium sulfate precipitation, dialysis, and variouschromatographies such as ion exchange resin, thereby obtaining thepresent protein.

On the other hand, recovery from the inside of cells is accomplished bypressurization or ultrasonication to crush the cells followed byseparation and purification as described above, thereby obtaining thepresent protein. It is also possible that the cells are recoveredpreliminarily from the culture fluid by filtration, centrifugation, andthe like and thereafter the aforementioned series of processes (cellcrushing, separation, and purification) are conducted.

While it is convenient to verify the expression or to verify theexpression product using an antibody to the saccharide oxidase, it isalso possible to verify the expression by measuring the saccharideoxidase activity.

In another embodiment of the present invention, the aforementionedtransformant is used to produce the saccharide oxidase. In theproduction method of this embodiment, the aforementioned transformant iscultured under a condition which enables the production of the proteinencoded by the gene which was introduced into it. The conditions of theculture of the transformants are known for various vector-host systems,and an appropriate culture condition can readily be established by thoseskilled in the art. Following the culture step, the produced protein(i.e., saccharide oxidase) is recovered. The recovery and subsequentpurification may be conducted as in the aforementioned embodiment.

<4. Use and Application of Protein According to Present Invention>

While the protein of the present invention can be used in the form whichis not limited particularly, it can be provided for example in the formof an enzyme preparation. The enzyme preparation may contain any one ormore pharmaceutically acceptable additives in addition to the activeingredient (the protein of the present invention). For example, thosewhich may be contained are excipients, buffers, suspending agents,stabilizers, preservatives, antiseptics, physiological saline, and thelike. Those which may be used as excipients include starch, dextrin,maltose, trehalose, lactose, D-glucose, sorbitol, D-mannitol, sugar,glycerol, and the like. Those which may be used as buffers includephosphates, citrates, acetates, and the like. Those which may be used asstabilizers include propylene glycol, ascorbic acid, and the like. Thosewhich may be used as preservatives include phenol, benzalkoniumchloride, benzyl alcohol, chlorobutanol, methyl paraben, and the like.Those which may be used as antiseptics include ethanol, benzalkoniumchloride, p-oxybenzoic acid, chlorobutanol, and the like.

By using the protein according to the present invention to oxidize thesaccharide capable of serving as a substrate described above, asaccharic acid can be produced. The protein according to the presentinvention can function as a saccharide oxidase in any field as long asthe saccharide capable of serving as a substrate described above exists.Especially since the protein according to the present invention has aproperty which is an ability of acting on a wide range of saccharides,it can preferably be used when it is required to oxidize a multiplenumber of saccharide at once. Also since the protein according to thepresent invention has a suitable degree of the thermostability, it canpreferably be used when a saccharide is oxidized to a saccharic acidwhose enzymatic activity should thereafter be inactivated.

A typical example is to use preferably for oxidizing a saccharide in afood product. Such a use can be applied for various purposes. Forexample, the use can be made preferably in (1) a method for desugaringegg white and a method for producing desugared egg white, (2) a methodfor modifying the quality of a bread and/or the physical property of adough and method for producing bread, (3) a method for producinglactobionic acid, and the like.

(1) Method for Desugaring Egg White and Method for Producing DesugaredEgg White

The protein according to the present invention can be used preferablyfor desugared egg white.

A saccharide contained in the egg white, such as glucose, causesproblematic coloration due to Maillard reaction upon production, forexample, of a confectionery. Accordingly, the desugared egg white hasconventionally been used in producing confectioneries and the like.

Those which have conventionally been used for desugaring the egg whiteare treatment with a glucose oxidase and fermentation using yeast.Nevertheless, the treatment with the glucose oxidase problematicallyallows the activity to remain in the desugared egg white because of arelatively high thermostability. The glucose oxidase whose activityremains has been serve to oxidize the glucose contained for example inthe raw material of a confectionery, resulting in a problematicreduction in the sweetness. On the other hand, the fermentation methodimparts a problematic fermentation odor to the egg white afterdesugaring treatment, resulting in a problematic limitation in using theegg white.

Also since the protein according to the present invention has athermostability which is not too high but is appropriate, the activitycharacteristically tends to be reduced in the egg white once desugared.Accordingly, the problematic reduction in the sweetness of the finalfood product due to the residual activity can be improved.

Moreover, since the desugaring method using the protein according to thepresent invention is a method for changing a saccharide in the egg whiteinto a saccharic acid which is different from a fermentation method, aproblem due to the fermentation odor can also be solved.

(2) Method for Modifying Quality of Bread and/or Physical Property ofDough and Method for Producing Bread

The protein according to the present invention can be preferably usedfor modifying the quality of bread and/or the physical property ofdough.

Typically, a saccharide contained in a raw material used in bread-makingis oxidized to produce hydrogen peroxide which serves for tightening theunbaked preparation of bread (dough) and reducing the stickiness in theproduction process, thereby enabling an easy handling and an improvedphysical property.

Conventionally, the physical property of the unbaked preparation ofbread (dough) has been improved by adding a saccharide oxidase to wheatflour. Typically, a glucose oxidase is used alone or in combination withother enzymes in producing breads while expecting an effect to tightenthe unbaked preparation of bread (dough). Nevertheless, since wheatflour generally has a glucose level within the range from 0 to 0.4% byweight, it is difficult to improve the quality actually only by theglucose oxidase, and it is required to use other enzyme at the sametime.

On the other hand, since the protein according to the present inventionacts on a wide range of saccharides in addition to the glucose, anexcellent modifying effect on the quality of bread or on the physicalproperty of dough can be exerted only by the protein according to thepresent invention.

(3) Method for Producing Lactobionic Acid

Since the protein according to the present invention acts also onlactose, it can preferably be used in a method for producing lactobionicacid by oxidizing lactose.

The lactobionic acid is known to form a salt with an inorganic cationsuch as calcium, potassium, sodium, zinc, and the like, therebypromoting the absorption of minerals. In addition, the lactobionic acidis used as an antioxidant in the field of cosmetics and calciumlactobionate is used widely as a stabilizer in the field of foodproducts. Accordingly, the protein according to the present inventioncan preferably be used also for producing the lactobionic acid which isused in a wide range of the fields.

Conventionally the lactobionic acid has been subjected to the method inwhich milk is inoculated with an Acetobacter microorganism to effectfermentation to convert the lactose in the milk into the lactobionicacid.

Nevertheless, by using the protein according to the present invention,the production of the lactobionic acid by an enzymatic method becomespossible.

EXAMPLES

Hereinafter, the present invention is described in further detail basedon Examples while verifying the effects of the invention. The Examplesdescribed below shows merely the representatives of the presentinvention, by which the scope of the present invention is notinterpreted narrowly.

Unless otherwise specified, the saccharide oxidase activity was measuredby the following method in these Examples.

<Saccharide Oxidase Activity Measuring Method>

2 ml of 0.1M monopotassium phosphate-sodium hydroxide buffer solution(pH7.0) containing 0.15% (W/V) phenol and 0.15% (W/V) TritonX-100, 0.5mL of 10% maltose monohydrate, 0.5 ml of 25 U/mL peroxidase solution,and 0.1 ml of 0.4% (W/V) 4-aminoantipyrine solution were mixed, kept at37° C. for 10 minutes, and then 0.1 ml of the enzyme solution was addedto initiate the reaction. Since a quinoneimine color having absorptionband at a wavelength of 550 nm was formed when the enzymatic reactionadvanced, the saccharide oxidase activity was measured by measuring theincrease in the absorbance at a wavelength of 550 nm per minute. Thequantity of the enzyme required to oxidize 1 μmol of maltose monohydrateper minute was regarded as 1 unit.

Example 1 Production and Purification of Protein Having a SaccharideOxidase Activity

In Example 1, a protein having a saccharide oxidase activity accordingto the present invention was purified. In the following Examples, as anexample of the microorganism having an ability of producing the proteinaccording to the present invention, a microorganism belonging to genusAcremonium, namely, Acremonium chrysogenum was used.

(1) Culture

Three strains of Acremonium chrysogenum, namely, NBRC30055, ATCC15006,and DSM880 were subjected to a pre-culture and then subjected to ashaking culture for 6 days at 30° C. using a liquid medium having thecomposition indicated in Table 1 shown below. After the culture, theculture fluid was filtered through the filter paper No. 2 (manufacturedby Advantec Toyo Kaisha, Ltd.) to recover the culture filtrate. Thesaccharide oxidase activity of the culture filtrate obtained wasmeasured by the aforementioned saccharide oxidase activity measuringmethod. The results are shown in Table 2.

TABLE 1 Saccharide oxidase production medium (W/V) Corn steep liquor3.0% D-Glucose 1.0% Soluble starch 3.0% Calcium carbonate 0.5%

TABLE 2 Activity (U/ml) NBRC30055 0.014 U/ml ATCC15006 0.014 U/ml DSM8800.012 U/ml(2) Purification of Acremonium chrysogenum NBRC30055-Derived SaccharideOxidase

The culture filtrate obtained as described above was filtered through adiatomaceous earth using Radiolite Fine Flow A (manufactured by ShowaChemical Industry Co., Ltd.), and then concentrated by an UF membrane(AIP-1013D, manufactured by Asahi Kasei Corporation), combined withammonium sulfate at a concentration of 65% saturation, and the resultantsupernatant was combined with ammonium sulfate at a concentration of 90%saturation. The resultant precipitation fraction was dissolved in 2Mammonium sulfate-containing 20 mM Tris-HCl buffer solution (pH8.0). AHiLoad 16/10 Phenyl Sepharose HP column (manufactured by GE Healthcare)equilibrated with 2M ammonium sulfate-containing 20 mM Tris-HCl buffersolution (pH8.0) was used to elute the absorbed saccharide oxidaseprotein using a linear gradient of 2M to 0M of ammonium sulfate.

The collected saccharide oxidase fraction was concentrated through an UFmembrane, and then dialyzed against 20 mM Tris-HCl buffer solution(pH7.4) containing 1 mM manganese chloride, 1 mM potassium chloride, and0.5M sodium chloride. The resultant intradialysis solution was subjectedto a HiTrap ConA 4B column (manufactured by GE Healthcare) equilibratedwith 20 mM Tris-HCl buffer solution (pH7.4) containing 1 mM manganesechloride, 1 mM potassium chloride, and 0.5M sodium chloride, andsubjected to a stepwise elution with 20 mM Tris-HCl buffer solution(pH7.4) containing 0.5M Methyl-α-D-glucopyranoside (MDGP) and 0.5Msodium chloride thereby eluting the absorbed saccharide oxidase protein.

The collected saccharide oxidase fraction was concentrated through an UFmembrane, and then dialyzed against 20 mM monopotassium phosphate-sodiumhydroxide buffer solution (pH6.0) and the intradialysis solution wassubjected to a Mono Q HR 5/5 column (manufactured by GE Healthcare)equilibrated with 20 mM monopotassium phosphate-sodium hydroxide buffersolution (pH6.0), and then the absorbed saccharide oxidase protein waseluted using a linear gradient of sodium chloride from 0M to 1M.

Furthermore, the collected saccharide oxidase fraction was concentratedthrough an UF membrane, and then dialyzed against a 0.3M sodiumchloride-containing 25 mM Tris-HCl buffer solution (018.0, and theresultant intradialysis solution was subjected to a HiLoad 16/60Superdex 200 μg column (manufactured by GE Healthcare) equilibrated with0.3M sodium chloride-containing 25 mM Tris-HCl buffer solution (pH8.0),and eluted with the same buffer solution. The saccharide oxidase proteinwas collected and desalted and concentrated using an ultrafiltrationmembrane to obtain a purified enzyme preparation. This purified enzymethus obtained was subjected to the investigation for the followingvarious natures, and also analyzed for the peptide amino acid sequencefor the internal peptide.

The results of the purification in each stage are indicated in Table 3shown below. The specific activity of the final stage was about 160times that of the crude enzyme. FIG. 1 shows the results of the 10% gelSDS-PAGE (silver staining) of the sample in the final purificationprocess.

TABLE 3 Total protein Total activity Specific activity Recovery (mg) (U)(U/mg) (%) Concentrate 2765 49 0.018 100%  Ammonium 1807 41 0.023 84%sulfate fractionation Phenyl HP 538 35 0.064 71% ConA 4B 76 19 0.246 39%Mono Q HR 30 16 0.55 33% Superdex 3 8 2.9 16% 200

Example 2 Investigation of Substrate Specificity

In Example 2, the substrate specificity to each substrate wasinvestigated.

Using each saccharide indicated in Table 4 shown below as a substrateand in the presence of oxygen, the protein purified in Example 1described above was reacted for 5 minutes at 37° C. at pH 7.0, and themeasurement was conducted in accordance with the aforementionedsaccharide oxidase activity measuring method. In addition, regarding theactivity toward the glucose as 100%, the relative value of the activitytoward each saccharide was calculated, thereby evaluating the substratespecificity. The results are indicated in Table 4 shown below.

TABLE 4 Substrate Relative activity (%) Glucose 100%  Maltosemonohydrate 86% Maltotriose 92% Maltotetraose 60% Maltopentaose 39%Maltohexaose 28% Maltoheptaose 24% Galactose 79% Lactose monohydrate 58%D(+)-Cellobiose 53% D(−)-Fructose  0% Sucrose  0% Pinedex #2 (Trademark) 24%

As shown in Table 4, a satisfactory effect was observed on glucose,maltose monohydrate, maltotriose, maltotetraose, galactose, lactosemonohydrate and D(+)-cellobiose. No effect was observed on D(−)-fructoseor sucrose.

Example 3 Investigation of Optimum pH

In accordance with the aforementioned saccharide oxidase activitymeasuring method, in the respective buffer solutions (glycine-HCl buffersolution (pH2.0, pH3.0), citric acid-sodium citrate buffer solution(pH3.0, pH4.0, pH5.0, monopotassium phosphate-dipotassium phosphatebuffer solution (pH6.0, pH7.0, pH8.0), Tris-HCl buffer solution (pH8.0,pH9.0), sodium carbonate-sodium hydrogen carbonate buffer solution(pH9.0, pH10.0, pH11.0) and monopotassium phosphate-sodium hydroxidebuffer solution (pH7.0)), measurement was conducted under the reactioncondition involving 37° C. for 5 minutes. In addition, regarding theactivity when using monopotassium phosphate-sodium hydroxide buffersolution (017.0 as 100%, each relative value of the activity wascalculated. The results are indicated in the drawing-substituting graphof FIG. 2. The optimum pH was 5.0 to 9.0.

Example 4 Investigation of pH Stability

The protein solution purified in the aforementioned Example 1 and thebuffer solution of each pH used in the aforementioned Example 3 weremixed in equal volumes and treated for 15 minutes at 37° C., andthereafter the activity was measured by the aforementioned saccharideoxidase activity measuring method. As a substrate, maltose was used. Inaddition, regarding the activity when using monopotassiumphosphate-sodium hydroxide buffer solution (pH7.0) for treatment as100%, each relative value of the activity was calculated. The resultsare indicated in the drawing-substituting graph of FIG. 3. The residualactivity was 85% or higher at a pH within the range from pH5.0 to pH0.5,and stability was observed at a pH within the range from 015.0 to0410.5.

Example 5 Investigation of Optimum Temperature

Using maltose as a substrate and in the presence of oxygen, the proteinpurified in the aforementioned Example 1 was reacted at pH7.0 and at areaction temperature of 20° C., 30° C., 37° C., 40° C., 45° C., 50° C.,55° C., 60° C., and 65° C. for 5 minutes, thereby producing hydrogenperoxide. The hydrogen peroxide thus produced was reacted with aperoxidase in the presence of aminoantipyrine, TOOS (manufactured byDojindo Laboratories) and the color tone exhibited by the quinoneiminecolor produced was measured at a wavelength of 555 nm, therebyaccomplish quantification. In addition, regarding the activity at areaction temperature of 37° C. as 100%, each relative value of theactivity was calculated. The results are indicated in thedrawing-substituting graph of FIG. 4. The optimum temperature was 20° C.to 55° C.

Example 6 Investigation of Thermostability

The protein solution purified in the aforementioned Example 1 wassubjected to a heat treatment for 15 minutes at a temperature of 20° C.,25° C., 30° C., 35° C., 37° C., 40° C., 45° C., 50° C., 55° C., 60° C.,65° C., 70° C., 75° C., and 80° C., and thereafter the residual activitywas measured by the aforementioned saccharide oxidase activity method.Regarding the activity with no heat treatment as 100%, each value of theresidual activity was calculated. The results are indicated in thedrawing-substituting graph of FIG. 5. There was a residual activity of80% or higher with a heat treatment for 15 minutes at 45° C., and thestability was observed at a temperature up to 45° C.

Example 7 Measurement of Molecular Weight

The protein purified in the aforementioned Example 1 was subjected to anSDS-PAGE method to calculate the molecular weight, which was found to beabout 63 kDa.

Example 8 Measurement of Km Value

Using the protein purified in the aforementioned Example together withglucose and maltose as substrates, the aforementioned saccharide oxidaseactivity method was used to measure the activity thereby obtainingHanes-Woolf plots, from which each Michaelis constant (Km) was obtained.As a result, it was found that the Km value for glucose was 8 mM, andthe Km value for maltose was 14 mM.

Example 9 Desugaring of Egg White

In Example 9, the protein purified in the aforementioned Example 1 and aglucose oxidase (“Hyderase 15” manufactured by Amano Enzyme Inc.) wereused to desugaring egg white.

(1) Preparation of Egg White

Egg yolk and egg white were separated, and the water-soluble egg whiteand the thick egg white were mixed using a whisk to the extent of nofoaming, and dispensed in 20 mL aliquots into 100-mL flasks using avolumetric pipette. Each 100-mL flask thus dispensed received a stirringbar and agitated vigorously using a water-bath-fitted stirrer, therebypreparing egg white.

(2) Desugaring Reaction of Egg White

The egg white prepared as described above was combined with 6 U or 15 Uof the protein purified in the aforementioned Example 1 and 6 U or 15 Uof the glucose oxidase, sealed with an aluminum foil for avoiding anyevaporation of water, then the reaction was initiated.

Before addition of the enzyme, and every 1 hour for 1 to 5 hours afterinitiation of the reaction, 500 μL was sampled. Thereafter, the reactionwas quenched by freezing at −30° C.

(3) Measurement of Residual Glucose Amount

Each egg white sampled as described above was examined for its residualglucose amount. For measurement of the glucose amount, α-D-glucose inthe treated egg white solution was converted into β-D-glucose by amutarotase and then converted into D-glucono-1,5-lacton by a glucosedehydrogenase in the presence of β-NAD+. During this course, β-NADH+formed was measured at a wavelength of 340 nm to accomplishquantification.

Typically, to 3.4 mL of 100 mM BES buffer solution (pH7.0) containing 1mM EDTA, 0.05% sodium azide, 0.14% TritonX-100, 0.8 mM 13-NAD+, 2 U/mlMUT “AMANO” II (manufactured by Amano Enzyme Inc.), and 14 U/ml GLUCDH“AMANO” II (manufactured by Amano Enzyme Inc.), 76 μL of the treated eggwhite solution which had been diluted appropriately was added, and themixture was incubated at 37° C. for 10 minutes. After incubation, theabsorbance at a wavelength of 340 nm was measured to quantify theresidual glucose amount.

(4) Results

The results are indicated in the drawing-substituting graph of FIG. 6.As indicated in the drawing-substituting graph of FIG. 6, when comparedwith the case using the glucose oxidase, the case using the proteinaccording to the present invention for desugaring resulted in asignificant reduction in the residual glucose level of the desugared eggwhite.

Example 10 Investigation of Thermal Inactivation Condition afterDesugaring of Egg White

In Example 10, the thermal inactivation condition after desugaring ofegg white was investigated.

Typically, to the egg white prepared as described in Example 9, each 15U of the protein according to the present invention and the glucoseoxidase were added, and the desugaring reaction was conducted for 5hours. 100 μL of the desugared egg white was subjected to a heattreatment at a temperature of 54, 56, and 58° C. for 1, 3, 5, and 8minutes, respectively, and then cooled on ice, and the residual activityof each enzyme was measured.

The results obtained at 54° C. are shown in FIG. 7, the results obtainedat 56° C. are shown in FIG. 8, and the results obtained at 58° C. areshown in FIG. 9. As shown in the drawing-substituting graphs in FIGS. 7to 9, the heat treatments at 54 and 56° C. caused no substantialreduction in the activity of either the protein according to the presentinvention or the glucose oxidase, while the heat treatment at 58° C. for5 minutes or longer caused a significant reduction in the activity ofthe protein according to the present invention when compared with theglucose oxidase.

Example 11 Production of Bread

In Example 11, the protein purified in the aforementioned Example 1,glucose oxidase (“Hyderase 15” manufactured by Amano Enzyme Inc.), and ahemicellulase (“Hemicellulase “Amano” 90” manufactured by Amano EnzymeInc.) were used to produce breads.

(1) Method for Preparing Bread

Basic materials for an English bread (hard flour: 260 g; sugar: 10.9 g;salt: 5.2 g; shortening: 7.8 g; powdered skim milk: 7.8 g; dry yeast:3.1 g; purified water: 192 ml), these materials combined with 10 U ofthe protein purified in the aforementioned Example 1, also thesematerials combined with 10 U of the protein purified in theaforementioned Example 1 together with 100 ppm of the hemicellulase, andalso those combined with 10 U of the glucose oxidase were prepared andsubjected to a Home Bakery Model SD-BMS102 (manufactured by PanasonicCorporation).

(2) Measurement of Physical Property

The bread weight and volume (rapeseed substitution method) of each bakedsample were measured. Also 2 hours after baking, the volume (rapeseedsubstitution method) was measured, and each sample bread was placed in aplastic bag, the opening of which was closed using a rubber band, andthe bag was stored for 4 days at 25° C. On Day 1 of the storage, thebread was sliced into 2 cm-thick pieces. On Day 1 and Day 4 of thestorage, the center of the bread was cut into a cylinder whose diameterwas 47 mm. The hardness of each sample bread was measured as a maximumload when compressed by 10 mm at a compression speed of 1 mm/secondusing SUN RHEO METER COMPAC-100II (manufactured by Sun Scientific Co.,Ltd.).

(3) Results

The volumes measured as described above are shown in FIG. 10, and thebread hardness in FIG. 11. As shown in FIGS. 10 and 11, use of theprotein according to the present invention allowed the volume to bereduced, resulting in an increase in the hardness when compared with theglucose oxidase. This means that the effect to tighten the unbakedpreparation was higher. Thus, by using the protein according to thepresent invention, the physical property of the bread can be improvedwith a smaller amount when compared with a glucose oxidase of the priorart. Also it was possible to achieve a volume similar to that in theabsence of the enzyme by use of the hemicellulase in combination. It wasalso found that, when compared with the glucose oxidase, the proteinaccording to the present invention enabled a reduced stickiness of theunbaked preparation, which less tended to deposit on the machines,resulting in an improved handling upon production.

Example 12 Improvement of Physical Property of Unbaked Bread Preparation(Dough)

In Example 12, the protein purified in the aforementioned Example 1,glucose oxidase (“Hyderase 15” manufactured by Amano Enzyme Inc.), and ahemicellulase (“Hemicellulase “Amano” 90″ manufactured by Amano EnzymeInc.) were used to produce breads.

(1) Method for Preparing Unbaked Bread Preparation

Basic materials for an English bread (hard flour: 260 g; sugar: 10.9 g;salt: 5.2 g; shortening: 7.8 g; powdered skim milk: 7.8 g; dry yeast:3.1 g; purified water: 192 ml), these materials combined with 17 U ofthe protein purified in the aforementioned Example 1, also thesematerials combined with 17 U of the glucose oxidase, those combined with50 ppm of the hemicellulase, and also those combined with 50 ppm ofascorbic acid were prepared and subjected to a Home Bakery ModelSD-BMS102 (manufactured by Panasonic Corporation). The machine wasstarted in an unbaked bread preparation course, and after 1 hour theunbaked bread preparation was taken out and placed in a Tosron closedvessel (rectangular shape) and allowed to stand at room temperature for30 minutes.

(2) Results

The easiness in handling the unbaked preparation prepared as describedabove was indicated in Table 5 shown below.

TABLE 5 Easiness in handling unbaked bread preparation No addition ΔSaccharide oxidase ∘ Glucose oxidase Δ Hemicellulase x Ascorbic acid ∘∘: Satisfactory handling Δ: Somewhat difficult to handle x: Difficult tohandle due to stickiness

As shown in Table 5, the unbaked preparations to which the proteinaccording to the present invention or the ascorbic acid were addeddidn't deposit on the machine, and could be taken out with nodifficulty. On the other hand, it was found that the unbaked preparationto which the glucose oxidase was added was somewhat sticky, and theunbaked preparation to which the hemicellulase was added was extremelysticky thereby allowing the dough to remain on hands, resulting in apoor handling during the production. Also it was revealed by visualinspection that the unbaked preparation to which the protein accordingto the present invention was added had a network appearance.

Example 13 Production of Lactobionic Acid

In Example 13, the protein purified in the aforementioned Example 1 wasused to produce lactobionic acid.

(1) Production of Lactobionic Acid

3 ml of a solution containing 0.75 g of lactose monohydrate, 0.225 g ofpotassium carbonate, and 3 U of the protein purified in theaforementioned Example 1 was added and shaken for 23 hours under thecondition involving 40° C. and 160 rpm.

(2) Verification of Lactobionic Acid Production

After the reaction, the sample was boiled for 10 minutes and thencentrifuged at 15,000 rpm for 10 minutes. The resultant supernatant wasfiltered through a 0.45 μm filter and subjected to an HPLC analysis. TheHPLC analysis conditions are indicated in Table 6 shown below.

TABLE 6 Column TSKgel Amide-80 5 μm Buffer 40 mM citric acid-sodiumcitrate (pH 5.0)/ acetonitrile = 40/60 Flow rate  1 mL/min Temperature40° C. Injection volume 10 μm Detection Differential refractive indexdetection

The results of the aforementioned analysis are shown in FIG. 12. Asshown in FIG. 12, the production of the lactobionic acid was verified.Based on these results, it was proven that it is possible to produce thelactobionic acid by an enzymatic method using the protein according tothe present invention.

Example 14 Obtaining Gene Fragment Encoding Saccharide Oxidase Derivedfrom Acremonium Chrysogenum NBRC30055 (a) Isolation of Chromosomal DNA

Acremonium chrysogenum NBRC30055 was cultured at 25° C. for 3 days usinga round-bottom flask containing 100 mL of YPD medium indicated in Table7 shown below, and thereafter a Buchner funnel and a Nutsche aspiratorwere used to filtrate the culture fluid thereby obtaining cells.

TABLE 7 YPD medium (W/V) Yeast extract 1.00% Peptone 2.00% Glucose 2.00%

After freezing the cells obtained as described above at −80° C. andlyophilized to obtain about 0.3 g of the cells, which was groundtogether with a spoonful of sea sand using a mortar and pestle and thensuspended in 12 ml of Extraction Buffer (1% Hexadecyl trimethyl ammoniumbromide, 0.7M sodium chloride, 50 mM Tris-HCl (pH8.0), 10 mM EDTA, 1%mercaptoethanol). After stirring for 30 minutes at room temperature, anequal volume of phenol:chloroform:isoamylalcohol (25:24:1) solution wasadded, and stirred and centrifuged (1,500 g, 5 minutes, roomtemperature) to obtain a supernatant. The resultant supernatant wascombined with chloroform:isoamylalcohol (24:1) solution, stirred, andthen centrifuged (1,500 g, 5 minutes, room temperature) to obtain asupernatant. To the resultant supernatant, an equal volume ofisopropanol was added gently. This treatment precipitated thechromosomal DNA, which was centrifuged (20,000 rpm, 10 minutes, 4° C.)to obtain a precipitation, which was washed with 70% ethanol and driedin vacuum. The chromosomal DNA thus obtained was dissolved again in 4 mlof TE, combined with 200 μl of 10 mg/ml RNaseA (manufactured by SigmaAldrich Co. LLC), and then incubated for 30 minutes at 37° C. Then, 40μl of 20 mg/ml ProteinaseK, recombinant, PCR Grade (manufactured byRoche Applied Science) solution was added and incubation was conductedfor 30 minutes at 37° C., and then an equal volume ofphenol:chloroform:isoamylalcohol (25:24:1) solution was added. Afterstirring and centrifugation (1,500 g, 5 minutes, room temperature), asupernatant was obtained. This washing procedure was repeated twice andthe resultant supernatant was combined with chloroform:isoamylalcohol(24:1) solution, stirred, and then centrifuged (1,500 g, 5 minutes, roomtemperature). The resultant supernatant was combined with 1/10-volume 3MNaOAc (pH4.8) and 2-volume ethanol, and cooled at −80° C. to precipitatethe chromosomal DNA. The precipitated chromosomal DNA was recovered bycentrifugation (20,000 rpm, 10 minutes, 4° C.). The recoveredchromosomal DNA was washed with 70% ethanol, dried in vacuum, andfinally dissolved in 400 μl of TE solution to obtain the chromosomal DNAat a concentration of about 1 mg/ml.

(b) Partial Amino Acid Sequencing

The protein purified in the aforementioned Example 1 was analyzed forits amino acid sequence to determine the internal amino acid sequence(SEQ.ID.NOs:1, 2, and 3).

(c) Construction of DNA Probe by PCR

Based on the internal amino acid sequences, two types of the mixedoligonucleotides (SEQ.ID.NOs:4 and 5) were synthesized and used as PCRprimers. By using these primers together with the chromosomal DNA ofAcremonium chrysogenum NBRC30055 as a template, the PCR was conductedunder the condition shown below.

<PCR Reaction Solution>

10×PCR Reaction buffer solution (Manufactured by TaKaRa) 5.0 μL

dNTP Mixture solution (each 2.5 mM, Manufactured by TaKaRa) 8.0 μL

25 mM MgCl₂ 5.0 μL

50 μM Sense primer 0.5 μL,

50 μM Antisense primer 0.5 μL

Distilled water 29.5 μL

Chromosomal DNA solution (100 μg/mL) 1.0 μL

La Taq DNA polymerase (Manufactured by TaKaRa) 0.5 μL

<PCR Condition>

Stage 1: Denaturation (94° C., 1 minute) 1 Cycle

Stage 2: Denaturation (94° C., 30 seconds) 30 Cycles

Annealing (55° C., 30 seconds)

Elongation (72° C., 1.5 minutes)

Stage 3: Elongation (72° C., 3 minutes) 1 Cycle

The resultant about 1-kb DNA fragment was cloned into pGEM-T easy(Manufactured by Promega) and then the base sequence was examined andwas found to have a base sequence encoding the aforementioned partialamino acid sequence immediately after the sense primer and immediatelybefore the antisense primer. This DNA fragment was to serve as a DNAprobe for the full length gene cloning.

(d) Preparation of Gene Library

As a result of the southern hybridization analysis of the chromosomalDNA of Acremonium chrysogenum NBRC30055, an about 3-kb single band whichhybridized with the probe DNA was identified in the XbaI cleavageproduct. For cloning this about 3-kb XbaI DNA fragment, the gene librarywas prepared as described below.

The chromosomal DNA prepared in the aforementioned (a) was treated withXbaI. 50 μg of the chromosomal DNA, 40 μL of 10×M buffer solution, 40 μLof 10×BSA buffer solution, 302.0 μL of distilled water, and 8.0 μL ofXbaI were mixed and the treatment was conducted at 37° C. for 15 hours.The resultant decomposition product was ligated to the XbaI-treatedpUC19 vector (Manufactured by TaKaRa) to obtain a gene library.

(e) Screening of Gene Library

The 1-kb DNA fragment obtained in the aforementioned (c) was labeledwith DIG-High Prime (manufactured by Roche). This was employed as a DNAprobe to screen the gene library obtained in (d) by colonyhybridization. From the positive colonies obtained, a plasmid pUCGOOXwas obtained.

(f) Determination of Base Sequence

The base sequence of the plasmid pUCGOOX obtained as described above wasdetermined according to an ordinary method. The base sequence (1681 bp)encoding saccharide oxidase derived from Acremonium chrysogenumNBRC30055 is represented in SEQ.ID.NO:6.

Example 15 Obtaining cDNA Encoding Saccharide Oxidase Derived fromAcremonium chrysogenum NBRC30055

(a) Isolation of mRNA

Under the culture condition described in the aforementioned Example 1,Acremonium chrysogenum NBRC30055 was cultured for 3 days at 25° C. andthereafter a Buchner funnel and a Nutsche aspirator were used tofiltrate the culture fluid thereby obtaining cells. Using the cells thusobtained, the total RNA was extracted by RNeasy plant mini-kit(manufactured by QIAGEN). The total RNA thus obtained was subjected toGenElute (Trade Mark) direct mRNA mini-prep kit (manufactured by SigmaAldrich Co. LLC) to obtain mRNA.

(b) RT-PCR

Based on the base sequence (1681 bp) (SEQ.ID.NO:6) encoding thesaccharide oxidase derived from Acremonium chrysogenum NBRC30055obtained in the aforementioned Example 14, two types of oligonucleotides(SEQ.ID.NOs:7 and 8) were synthesized and used as PCR primers. Using themRNA obtained in the aforementioned (a) as a template together withPrimeScript High Fidelity RT-PCR Kit (Manufactured by TaKaRa), an RT-PCRwas conducted under the condition shown below.

<Template RNA Denaturation/Annealing Reaction Solution>

dNTP Mixture solution (each 10 mM, Manufactured by TaKaRa) 1.0 μL

2 μM Antisense primer 1.0 μL

mRNA Solution 4.0 μL

RNase Free dH₂O 4.0 μL

<Template RNA Denaturation/Annealing Condition>

Stage 1: Denaturation (65° C., 5 minutes) 1 Cycle

Stage 2: Cooling (4° C., Go) 1 Cycle

<Template RNA Reverse Transcription Reaction Solution>

Denatured/annealed reaction solution 10

5× PrimeScript Buffer (Manufactured by TaKaRa) 4 μL

RNase Inhibitor (40 U/μL) (Manufactured by TaKaRa) 0.5 μL

PrimeScript RTase (for 2 steps) (Manufactured by TaKaRa) 0.5 μL

RNase Free dH₂O 5 μL

<Template RNA Reverse Transcription Reaction Condition>

Stage 1: 42° C., 30 minutes 1 Cycle

Stage 2: 95° C., 5 minutes 1 Cycle

Stage 3: 4° C., Go 1 Cycle

<PCR Reaction Solution>

PrimeSTAR Max Premix(2×) (Manufactured by TaKaRa) 50 μL

20 μM Sense primer 1 μL

20 μM Antisense primer 1 μL

Reverse transcription reaction solution 5 μL,

Sterilized water 43 μL

<PCR Condition>

Stage 1: Denaturation (98° C., 10 seconds) 30 Cycle

Annealing (55° C., 5 seconds)

Elongation (72° C., 2 minutes)

(c) Determination of Base Sequence

The resultant about 1.5-kb DNA fragment was cloned into an SmaI-treatedpBluescript II KS+ vector (manufactured by Stratagene), and thereafterthe resultant plasmid pUCcGOOX was subjected to the base sequencing inaccordance with an ordinary method. The cDNA (1518 bp) which encodessaccharide oxidase derived from Acremonium chrysogenum NBRC30055 isrepresented in SEQ.ID.NO:9. The amino acid sequence (amino acid) encodedby SEQ.ID.NO:9 is represented in SEQ.ID.NO:10. In this amino acidsequence, the internal amino acid sequences (SEQ.ID.NOs:1, 2, and 3)determined in the aforementioned Example 15 (b) were found.

Example 16 Expression of Saccharide Oxidase Derived from AcremoniumChrysogenum NBRC30055 in Mycotic Microorganism (a) Construction ofExpression Plasmid

Using the two types of oligonucleotides (SEQ.ID.NOs:7 and 8) used in theaforementioned Example 15 together with a template which was a cDNAencoding saccharide oxidase from Acremonium chrysogenum NBRC30055 forexpression in an Aspergillus host cell, a PCR was conducted under thecondition shown below.

<PCR Reaction Solution>

PrimeSTAR Max Premix (2×)(Manufactured by TaKaRa) 25 μL

20 μM Sense primer 1 μL

20 μM Antisense primer 1 μL

Plasmid pUCcGOOX 1 μL

Sterilized water 22 μL

<PCR Condition>

Stage 1: Denaturation (98° C., 10 seconds) 33 Cycle

Annealing (55° C., 5 seconds)

Elongation (72° C., 15 seconds)

The resultant DNA fragment was identified by an agarose gelelectrophoresis, and then purified by NucleoSpinExtractII (manufacturedby Nippon Genetics Co., Ltd.).

The expression vector pCSFGP contains a modified promoter described inU.S. Pat. No. 4,495,904 as a regulatory sequence, and flavin adeninedinucleotide-bound glucose dehydrogenase terminator derived fromAspergillus oryzae BB-56-derived as well as pyrG gene derived fromAspergillus oryzae BB-56 as a selection marker for fungaltransformation. This expression vector also contains an amp gene forselection in E. coli.

The DNA fragment obtained as described above was phosphorylated, andcloned into pCSFGP to form an expression plasmid pCSGOOXG. The plasmidpCSGOOXG thus constructed is shown in FIG. 13.

The expression plasmid was transformed into E. coli J-M109 CompetentCells (Manufactured by TaKaRa). The transformant containing the correctplasmid was isolated to obtain a plasmid DNA.

(b) Expression of Saccharide Oxidase in Mycotic Microorganism

The transformation of Aspergillus oryzae by the expression plasmidpCSGOOXG obtained as described above was conducted as described below.Aspergillus oryzae BB-56pyrG—which is a pyrG gene-defect strain wascultured while shaking overnight at 30° C. in the medium described inTable 7 shown above supplemented with 0.2% uridine and 0.1% uracil, andthen the cells obtained were suspended in a cell wall lysis solution (20mg/ml Yatalase (Manufactured by TaKaRa), 0.3 mg/ml Novozym-234(Novozymes), 0.8M sodium chloride, 10 mM phosphate buffer solution(pH6.0)) and shaken gently for 1 to 2 hours at 30° C. to formprotoplasts. The suspension containing the protoplasts was filteredthrough a nylon filter to remove remaining cells.

Aspergillus oryzae BB-56pyrG—was obtained from a parental strain BB-56by separating a 5-fluoroorotic acid (5-FOA)-resistant strain inaccordance with Mol. Gen. Genet. (1987) 210:460-461 followed byselecting an uridine-auxotrophic mutant. Aspergillus oryzae BB-56 hasbeen deposited as shown below.

Depositary organization: NITE Biotechnology headquarter, PatentMicroorganisms Depositary center (2-5-8, Kazusakamatari, Kisarazu-shi,Chiba, 292-0818 Japan)

Date of deposition (date of reception): May 17, 2006

Deposition number: NITE BP-236

Subsequently, the protoplast obtained by the aforementioned method wasused and the method by Turner et al. (Gene, 36, 321-331 (1985)) wasconducted for preparation of a competent cell and transformation, andseveral tens of transformants capable of growing in an uridine-freeCzapek Dox medium (0.2% NaNO₃, 0.1% KH₂PO₄, 0.05% KCl, 0.05% MgSO₄.7H₂O,2% glucose (pH5.5)) were obtained.

The resultant transformants were cultured for 5 days at 30° C. under theculture condition described in the aforementioned Example 1. After theculture, the culture fluid was filtered through a paper filter No. 2(manufactured by Advantec Toyo Kaisha, Ltd.) to recover the culturefiltrate.

(c) Verification of Saccharide Oxidase Expression

The samples obtained were subjected to SDS-PAGE. As a result, thepCSGOOXG exhibited significant production of a protein considered to bea saccharide oxidase near about 63 kDa as shown in FIG. 14. Because theculture filtrate of Aspergillus oryzae BB-56 as a control exhibited noproduction of a similar protein, this protein was considered to beattributable to the transduction of the saccharide oxidase cDNA.

The same samples were subjected also to the activity measurement inaccordance with the aforementioned saccharide oxidase activity measuringmethod, and the results are indicated in Table 8 shown below.

TABLE 8 Saccharide oxidase activity (U/ml) pCSGOOXG 4.2 Aspergillusoryzae BB-56 0

As shown in Table 8, the protein obtained by transduction with thesaccharide oxidase cDNA exhibited a significant saccharide oxidaseactivity when compared with the control, thereby confirming theexpression of the intended saccharide oxidase.

1. A protein having the following physicochemical characteristics: (1)effect: oxidizing a saccharide to a saccharic acid; (2) substratespecificity: acting on glucose, maltotriose, maltose, galactose,maltotetraose, lactose, and cellobiose; and, (3) [Km value ofglucose]/[Km value of maltose]≦1.
 2. The protein according to claim 1wherein 0.4 [Km value of glucose]/[Km value of maltose]≦1.
 3. A proteinhaving the following physicochemical characteristics: (1) effect:oxidizing a saccharide to produce a saccharic acid; (2) substratespecificity: acting on glucose, maltotriose, maltose, galactose,maltotetraose, lactose, and cellobiose; and, (3) molecular weight: about63 kDa (measurement by SDS-PAGE method).
 4. The protein according toclaim 3 wherein [Km value of glucose]/[Km value of maltose]≦1.
 5. Theprotein according to claim 4 wherein 0.4≦[Km value of glucose]/[Km valueof maltose]≦1. 6-17. (canceled)
 18. A protein described in the following(a), (b), or (c): (a) a protein consisting of the amino acid sequencerepresented by SEQ.ID.NO:10; (b) a protein consisting of an amino acidsequence resulting from deletion, substitution, and/or addition of oneto several amino acids in the amino acid sequence represented bySEQ.ID.NO:10 and having a saccharide oxidase activity; (c) a proteinconsisting of an amino acid sequence having a homology of 90% or morewith the amino acid sequence represented by SEQ.ID.NO:10 and having asaccharide oxidase activity.
 19. A gene encoding the protein accordingto claim
 18. 20-21. (canceled)
 22. A recombinant vector containing thegene according to claim
 19. 23. A transformant resulting fromtransformation of a host cell with the recombinant vector according toclaim
 22. 24. A method for producing a protein by collecting the proteinaccording to any one of claims 1, 3 and 18 from a culture obtained byculturing a microorganism having an ability of producing the proteinaccording to any one of claims 1, 3 and 18 in a nutrient medium.
 25. Amethod for producing a protein by culturing the transformant accordingto claim 23 in a culture medium and collecting a protein having asaccharide oxidase activity from the culture.
 26. A method for producinga saccharic acid comprising producing the saccharic acid from asaccharide using the protein according to any one of claims 1, 3 and 18.27. Use of the protein according to any one of claims 1, 3 and 18 foroxidizing a saccharide in a food product.
 28. A method for desugaringegg white comprising at least using the protein according to claim 27.29. A method for producing a desugared egg white using the desugaringmethod according to claim
 28. 30. A method for improving the quality ofa bread and/or the physical property of a dough comprising at leastusing the protein according to claim
 27. 31. A method for producing abread comprising using the improvement method according to claim
 30. 32.A method for producing lactobionic acid comprising at least using theprotein according to claim 27.